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1) Combine extra virgin olive oil, teriyaki and worcestershire sauces to create a marinade for the meat.
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Or possibly, you may use a marinade recipe of your choice.
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Marinade the steak at least a few hrs, or possibly overnight in the fridge turning the meat occasionally.
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2.
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Crush sufficient peppercorns to cover the steak on both sides.
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Put thecrushed peppercorns on a cutting board and press the steak onto the peppercorns to coat.
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Do the same for both sides of the steak.
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3.
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Heat a heavy skillet (preferably cast iron with grill lines) and plop the steak into it.
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Depending on the meat and the marinade, you may have to adda bit of oil.
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4.
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Cook both sides proportionately till the meat is medium rare, or possibly to yourliking.
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5.
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Put the meat on a heated plate.
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Keep the liquid in the skillet and addsome wine to deglaze the skillet.
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(ie collect all the remains into a sauce).
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Cook (fairly high heat) till the sauce thickens, stirring occasionally.
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6.
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For more sauce, or possibly Steak au Poivre la Creme, add in cream and cook alittle longer.
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Usually you need to do this to thicken the sauce.
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7.
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Add in cognac, cook some more.
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Sauce should always be thick.
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Pour sauce over steak and optionally flambe in cognac (Steak au Poivre Flambe).
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Serve with Parisienne potatoes and carrots.
